The person-in-charge shall ensure that: When crab meat is picked in one plant for pasteurization at another: The crab meat is transported in the final container; A temporary cover that effectively protects the crab meat is placed on the can until seaming or sealing when the crab meat container will be seamed or sealed at a plant other than where it was filled; and The final product is labeled according to the requirements of Regulation .14 of this chapter; When a container is hermetically sealed: The container is covered or otherwise protected before sealing or seaming; and At a minimum, the seals or seams are inspected: At the start of sealing or seaming; At a minimum of every 4 hours during sealing and seaming; and When the sealing or seaming equipment malfunctions; Crab meat that has been placed in containers and the containers sealed or seamed for pasteurization: Is pasteurized within 48 hours of sealing or seaming; and Receives a standardized process for a heat lethality equivalent to F(185°F) = 31 minutes with z = 16°F; Immediately following pasteurization, pasteurized crab meat is continuously cooled to 55°F within 3 hours and to 40°F within an additional 15 hours; When a recording chart is used to record the time and temperature of pasteurization: A continuous inked record is made of process time and temperature during pasteurization; A new chart or section of chart is used for each pasteurization operation; The used charts that document a pasteurization process are kept on file in the plant, and available for inspection by the Department for a period of 2 years; and The following information is placed on the recorder chart form or another comparable form that documents that a pasteurization process is used: Process date; Plant name and number; Batch code; Quantity of each batch; Initial temperature of the crab meat when the temperature is a critical factor; Indicating thermometer reading after the target temperature has been reached and stabilized; Occurrence of any mechanical or power failure or the opening of the recording thermometer case for adjustments or repair during a thermal process cycle; and Written signature of the operator of the pasteurization equipment; and When a computer-based data logger or data acquisition device is used to record the time and temperature of pasteurization, the information required in §E(4) of this regulation is: Recorded; and Available as a permanent copy for inspection by the Department for a period of 2 years.